Since I am in the middle of p90x, our kitchen hasn’t fried anything in a long time. And for Matt, that was a huge change. Before he moved to the cities, his nights were spent making homemade chicken wings and fries at least 5 nights a week with his roommates. He was the fry king. And while the food was tasty, it definitely wasn’t healthy. After 6 months of marriage and my healthier choices of meals, Matt has lost 10 pounds (and he never works out! Only a guy…). But, after finding this recipe, I knew I had to make this for him–if not only for old time sake.
- 1 lb. medium shrimp, peeled and deveined
For the sauce:
- 1/2 cup mayonnaise
- 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
For the egg mixture:
- 1 egg, beaten
- 1 cup milk
For the breading mixture:
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 8 to 12 cups vegetable oil
- Combine all ingredients for the sauce in a small bowl. Cover and set aside.
- Combine all ingredients for egg mixture.
- Combine all ingredients for breading mixture.
- The coating of the shrimp is a three-step dipping process–dry, wet, dry. First, coat shrimp in breading mixture. Dip breaded shrimp into egg mixture, and then back into breading mixture. Arrange shrimp on a plate and place in the refrigerator for 20 minutes.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain off oil from shrimp with paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon sauce over shrimp and stir gently to coat. Enjoy!